Roast loin of Salt Marsh Lamb

Richard Phillips steams Salt Marsh lamb and serves it with rosemary potatoes and summery salad in a tempting restaurant-style recipe
By Richard Phillips
Roast loin of Salt Marsh Lamb
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium


  • 3 tbsp olive oil
  • 250 g Salt Marsh lamb loin, (fat and sinew removed)
  • 1 tbsp Dijon mustard
  • 1.5 tbsp chopped rosemary
  • 1.5 tbsp chopped mint
  • 1.5 tbsp chopped parsley
  • 1.5 tbsp chopped chervil

For the potatoes

  • 1 large potato
  • 10 small sprigs rosemary
  • 1.5 tbsp olive oil
  • 25 g butter

For the salad dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tbsp chopped parsley

For the salad

  • 2 handfuls leaves mixed cress, such as shiso, affilia and pea shoots
  • 25 g samphire, blanched
  • 1 small bunch chervil, to garnish


1. Heat the oil in a frying pan and seal the lamb until just coloured all over. Remove from the pan and leave to cool.

2. Brush the partially-cooked lamb with Dijon mustard, and roll in the chopped mixed herbs.

3. Roll the lamb in lightly oiled food-grade plastic wrap into a sausage shape. Tie firmly at both ends.

4. Place the meat in a steamer, still wrapped in the plastic wrap. Cook for 8 minutes, turning half way through the cooking time. Remove the meat from the pan and leave to rest.

5. While the lamb is cooking, peel the potato, and shape into a barrel shape. Using a mandolin, slice very thinly into rounds.

6. Put a rosemary sprig onto the centre of a potato slice, and place another potato slice on top, sandwiching the rosemary between the potatoes.

7. Heat the oil and butter together in a frying pan and shallow fry on both sides until golden brown.

8. Combine all the dressing ingredients, and toss the cress leaves with enough dressing to moisten.

9. Slice the lamb into 8 even rounds, and arrange on a plate, alternating each meat slice with the fried potato slices.

10. Pile the cress leaves into the centre, sprinkle over with blanched samphire and drizzle more dressing around. Garnish with chervil.

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